Baked eggplant recipe with tomato and cheese

Baked eggplant recipe with tomato and cheese:

Ingredients:

Eggplant - 2-3 pieces.
Tomatoes - 2-3 pcs.
Hard cheese (e.g. mozzarella, cheddar) - 1/2 - 3/4 cups, grated
Olive oil - 3-4 tablespoons
Salt and black pepper - to taste
Garlic - 3-4 cloves, chopped
Fresh herbs (basil, thyme or oregano) - to taste

Instructions:

Preparation of eggplant and tomatoes:

Preheat the oven to 200 degrees Celsius.
Cut the eggplant into round slices about 1 cm thick.
Cut the tomatoes into circles.

Cooking oil for baking:

In a small bowl, combine the olive oil, chopped garlic, salt and black pepper.

Spreading eggplant and tomatoes:

Place the eggplants and tomatoes on a baking sheet lined with baking paper.
Spread each piece of eggplant and tomato with the prepared mixture.

Baking:

Bake the eggplants and tomatoes in a preheated oven for 20-25 minutes or until they are soft and browned.

Sprinkling with cheese and additional baking:

After the first stage of baking, remove the eggplants and tomatoes from the oven and sprinkle them with grated cheese.
Return to the oven and bake for another 5-7 minutes or until the cheese melts and turns golden.

Supply:

Serve the baked eggplant and tomatoes hot, sprinkled with fresh herbs.

This recipe creates delicious and fragrant eggplant with juicy tomatoes and cheese. Serve them as a side dish, an appetizer or an independent dish. Enjoy your meal!